Kebab Karaz Lamb with Sour Cherries and Pomegranate
Food
Main Courses
Middle Eastern
Dairy-free
Transport yourself to Summer in the Middle East with these tasty lamb meatballs jewelled with fruit garnish.
4 Servings
Ingredients
• 1 onion, finely diced
• 450g lamb mince
• 2 tbsp flat leaf parsley
• 1 fresh pomegranate
For the sauce:
• 175g dried sour cherries
• 200ml water
• 1 tbsp sugar
• 1 tbsp pomegranate molasses or balsamic syrup
• Juice of 1 lemon
For the meatballs:
• 2 tbsp olive oil
• 2 tsp garlic paste
• 1 chilli, finely chopped
• 2 tbsp ground coriander
• 2 tbsp ground cumin
Method
- Place the sauce ingredients (apart from the lemon) into a saucepan. Bring to the boil and gently simmer for 30 mins until the sauce is thick. Add the lemon juice and set aside.
- To make the meatballs, heat the olive oil and gently fry the garlic, chilli, coriander and cumin for 1-2 mins until fragrant. Add the onion and fry gently for 4-5 mins until softened.
- Remove from the pan and add to a bowl with the lamb mince and 1 tbsp parsley. Season and mix well.
- Roll the meat into small balls and fry in batches over a medium heat until cooked through. Drain excess liquid as necessary. Remove the meatballs from the pan and drain.
- Add the meatballs to the cherry sauce and cook for around 2 mins. Garnish with fresh pomegranate seeds and the rest of the parsley.
